West Feliciana summer campers learned about nutrition and fitness | Saint Francisville


During the summer, youth from across the parish attended the West Feliciana Parks and Recreation Summer Camp.

Layne Langley, LSU AgCenter Area Nutrition Officer, worked with campers to teach them about nutrition and healthy choices while providing fun and hands-on activities.

Langley’s first visit was in June. Young people learned that being physically active for 60 minutes a day is important for their health. They also learned that they should include aerobic activities, muscle-strengthening activities, and bone-strengthening activities when physically active.

Campers learned what it means to be sedentary and that they should reduce the time spent on sedentary behaviors. In one activity, campers moved to one side of the room when they heard physical activity behavior and then moved to the other side of the room when they heard a sedentary behavior.

In Hit the Deck, they worked as a team to complete a relay race that included physical activity cards that they had to select and complete. In another activity, campers acted out parts of a story based on the physical activity words they heard.

The session ended with the campers preparing and enjoying a magical fruit salad.

In July, Langley returned to camp twice to lead sessions on snacking and fat.

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Campers have learned that snacking can be healthy, but it depends on what you eat. The kids learned “Go Snacks, Slow Snacks, and Whoa Snacks,” which uses traffic light colors for food. They received tips on what to look for when choosing snacks.

Campers sampled on-the-go snack ideas from each of the MyPlate food groups. They participated in a Go Go Go for Go Snacks activity, where teams ran around and placed food cards in the “go” and “whoa” columns.

The session ended with the preparation and tasting of a white chocolate and orange pudding by the young people.

During the fat session, Langley spoke to campers and offered tips for making healthier choices when dining out, preparing food at home or stopping at a convenience store.

The young people wore signs around their necks each indicating a different food from the daily menu. Each camper flipped their food panel to show the amount of fat in their food. After all the food signs for that day’s menu were knocked down, Langley revealed the amount of fat on that menu using shortening.

Then she asked another group of campers to put up different food signs for another day’s menu. They turned their signs upside down to show not only the amount of fat in their food, but also that it was the healthiest menu because the plate had a lower amount of fat.

The session ended with the preparation and tasting of strawberry pizzas by the campers.


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